Breakfast recipes

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Cinnamon roll-style biscuits baked upside-down in an orange juice, butter, and orange zest syrup. Flip onto a platter for a sticky, citrusy breakfast treat.

Quick fig muffins with a tender crumb, sweetened naturally with California dried figs. A vintage gem recipe that turns stewed fruit into warm, wholesome breakfast treats in under 30 minutes.

Dried tart cherry scones with orange zest and cold butter cut in for a flaky, tender crumb. A simple breakfast bake best served warm from the oven.

Tall, hollow popovers baked from a simple egg-and-milk batter and served warm with homemade plum-raspberry jam. A from-scratch breakfast bread with crisp shells and custardy centers.

Layered banana, mixed fresh fruit, non-fat vanilla yogurt, and chopped walnuts assembled in 10 minutes. A light, no-cook dessert or breakfast parfait with no added sugar.

Slow cooker brunch casserole with ground beef, spinach, mushrooms, and an egg-and-milk custard topped with sharp cheddar. Overnight Crock-Pot breakfast for a crowd.

Make-ahead broccoli cheddar strata with cubed bread, eggs, and skim milk assembled overnight and baked until golden. A savory breakfast casserole that feeds a crowd.

Make-ahead overnight breakfast quiche with sausage, cheddar, and torn bread soaked in an egg custard. Assemble the night before, top with mushroom soup, and bake.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Curried omelette simmered in a spiced coconut milk gravy with turmeric, curry leaves, and lime juice. A South Indian-style egg dish for breakfast or dinner.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.

Apple nut muffins made with unsweetened applesauce, chopped nuts, and just a quarter cup of sugar. Tender, lightly sweet breakfast muffins with a moist apple crumb.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.